Cookery for every household

Prepare some sheep’s kidneys as for grilling (Recipe 924). Dip them into melted butter and season rather highly with black pepper, salt, and a little cayenne. Then grill and serve very hot on round croutons of fried bread with a pat of devil paste (Recipe 763) in the centre of each kidney. 927. Curry of Kidneys (Rognons de Mouton en Kari) 4 or 5 sheep’s kidneys. 1 oz. butter. 1 dessert-sp. rice flour. 1 tea-sp. curry powder. 1 table-sp. cream. 1 small onion. 1 small apple. | pt. stock. A little chutney. Salt. Pepper. A squeeze of lemon juice. Boiled rice. Split and skin the kidneys and remove the hard tat from the centre. Melt the butter in a small stewpan or earthenware casserole, put in the kidneys and cook them for a few minutes. Skin and slice the onion very thinly, peel and chop the apple and put these two into the stewpan with the kidney. Fry for a few minutes, then add the rice flour, curry powder, chutney, pepper, salt, and lemon juice. Mix well and pour in the stock. Allow the kidneys to stew slowly in this sauce until they are quite tender. Add the cream at the last and serve with boiled rice. Note. — Veal kidney may be used instead of sheep’s, but it will take rather a longer time to cook. Time to cook, \ to £- hour. Sufficient for 3 or 4 persons. Probable cost, Is. to Is. 6 d. 928. Sheep’s Kidneys, Sautes (Rognons de Mouton Sautes) 3 or 4 sheep’s kidneys. 1 oz. butter. -J tea-sp. flour. 1 gill stock. 2 table-sps. sherry. Seasoning. 1 shallot. Lemon juice. Split the kidneys, remove the skin and fatty part from the centre, and cut them in slices. Melt the butter in a small stewpan and put in the shallot finely chopped, or 1 tea -spoonful of chopped onion, and fry it slightly. Then add the kidney, season with pepper and salt and toss over the fire about 5 minutes. Mix in the flour and add the sherry, stock, and lemon juice. Cook a few minutes longer and serve at once, garnished with small croutons of fried bread. Notes. — The wine may be omitted and a few chopped mushrooms may be added. For other recipes for cooking kidneys, see under Calf’s and Ox Kidney. Time to cook, 10 minutes. Sufficient for 3 or 4 persons. Probable cost, Is. to Is. 6 d. 929. Sheep’s Liver and Bacon 1 lb. sheep’s liver. 4 to 6 oz. sliced bacon. Alittle flour. Seasoning. 1 cupful stock or water. 1 dessert-sp. mushroom ketchup. Wash the liver in salt and •water, then drain and dry it in a towel. Now cut it in slices about J inch in thickness and season the pieces with a little pepper and salt. Remove all rind and rust from the bacon and cut it in convenient-sized pieces. Heat a frying pan slightly, fry the pieces of bacon until clear and crisp, and keep them warm whilst cooking the liver. Coat the slices of liver quickly with flour and fry them in the fat left from the bacon. The flouring must not be done until the last minute, or the coating on the liver will become damp and sodden. Fry the liver first on one side and then on the other until both are crisp